Spicy Spiked Cider

Served warm or on ice, our spicy spiked cider with rum and apple cider is a fall cocktail crowd-pleaser. MORE + LESS -

Inspired Taste

September 6, 2011

Cinnamon-Sugar Rim

1/3

cup granulated sugar

teaspoons ground cinnamon

teaspoon whole cloves

whole cinnamon sticks

whole star anise

cups apple cider

Juice of 1 orange (1/3 to 1/2 cup)

3/4

cup spiced rum (if desired, use more or less)

Ice

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1

For Cinnamon-Sugar Rim, in small bowl, mix sugar and ground cinnamon. Pour onto plate; set aside.
2

In 3-quart saucepan, place cloves, cinnamon sticks and star anise. Cook over medium heat 1 minute or until lightly toasted. Add apple cider and orange juice; simmer 10 minutes (do not boil). Cool completely.
3

Meanwhile, lightly moisten rim of each of 4 mugs or glasses. Invert mugs into cinnamon-sugar; twist until rim has been evenly coated.
4

Add rum to cooled cider; strain to remove spices. Place ice in mugs; ladle cider over ice.

The cider can also be served warm. To do this, after simmering for 10 minutes, reduce the heat to low then add the rum. Strain and ladle into heatproof mugs or cups to serve.
Dark or gold rum can be used in place of spiced rum.
For a nonalcoholic version, do not add the rum and serve over ice or warmed.
Spicy Spiked Cider can be made ahead of time and kept in the refrigerator, ready to serve when guests arrive.